Description
Homemade pasta tossed in a vibrant avocado sauce. Quick, delicious, and perfect for a weeknight dinner.
Ingredients
Units
Scale
- 2 organic eggs
- 7 oz (200 g) semolina flour
- a pinch of salt
- 2 ripe avocados, peeled and pitted
- 3 garlic cloves, peeled
- 1 lemon’s freshly squeezed juice + lemon zest
- small handful of basil
- salt
- pepper
- 1 tbsp (15 ml) olive oil
Instructions
- Place all sauce ingredients in a food processor and blend until smooth. Set aside.
- For the pasta dough: Mix together flour, eggs, and salt in a bowl.
- Knead the dough until elastic, soft, and no longer sticky. Set aside for 15 minutes.
- Press the dough through a pasta machine to create macaroni or another shape. Sprinkle with flour.
- Bring salted water to a boil in a medium-sized pan.
- Add macaroni in portions; cook for 3–5 minutes, or until the noodles float to the top.
- Remove the macaroni with a slotted spoon, drain, rinse, and place in a bowl. Repeat until all macaroni is cooked.
- Pour sauce over the pasta and toss to combine.
- Garnish with lemon zest and pepper, and serve immediately.
Notes
- For a richer flavor, use a combination of olive oil and avocado oil in the sauce.
- If your avocados are not ripe, you can microwave them for 30-60 seconds to soften them before blending.
- Leftover pasta can be stored in the refrigerator for up to 2 days; the sauce may thicken slightly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 500
- Sugar: 5
- Sodium: 200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 10
- Cholesterol: 150